The Italian wedding soup recipe here, or minestra maritata (married soup) is a typical dish from Campania, generally prepared according to the strictest Neapolitan tradition for holidays such as Christmas and Easter dinners. For many Italian families in the United States, this soup is traditional at weddings.
The term derives from the fact that the ingredients of meat and vegetables are joined, combined, "married" participating with the soup. The recipe over the years has been revised substantially changing or eliminating the ingredients that are becoming increasingly rare to find on the market. This is a more modern version but just as good.
Ingredients for 6 people:
vegetables, already cleaned
• Escarole - 35 oz (2.2 lb, 1kg)
• Chicory - 35 oz (2.2 lb, 1kg)
• Black broccoli - 70 oz (4.4 lb, 2kg)
• 1 cabbage - 25 oz (1.5 lb, 700g)
• 2 crusts of Parmesan cheese
• 2 chillies
MEAT for the soup:
• 2 pork chops
• 2 lung sausages
• 1 ham bone
• 1 pig's ear
• 1 pig's foot
For the broth:
• 2 carrots
• 2 potatoes
• 1 stalk of celery
• 1 onion
• Beef muscle (or chicken) - 11 oz (0.68 lb, 300g)
Preparation of the italian wedding soup recipe
Prepare the broth in the evening before. Put in a large pot the scraped carrots, peeled and washed potatoes, celery and onion, beef or chicken, pig's ears and foot, pork ribs and the ham bone.
Cover with just over 4 pt (US) of water (2 liters) and simmer on low heat for 1 hour and half. Eliminate the foam that forms on the surface at the first boil, turn off and let stand.
On the next day strain it, eliminate the vegetables used for the broth, and keep the meat in a meat dish.
Clean and wash all the other vegetables removing any tough outer leaves.
Give a boil to all the vegetables for a few minutes: you need to use a different pot for each vegetable.
Drain in a colander and keep aside.
Bring the broth to a boil and put all the vegetables, sausages, parmesan rinds, chillies and cook over low heat for about 2 hours, until the vegetables became a soup.
Taste the soup, salt if necessary and serve accompanied by a piece of meat for each portion, with a good bread on the side.